Gluten Free Keto Pumpkin Cookies
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Soft Gluten Free Keto Pumpkin Cookies are a classic! They’re perfectly sweet pumpkin-y with an amazing cream cheese frosting. Whip these up today!
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Preheat your oven to 350 degrees F, line a large baking sheet with parchment paper and set aside.
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In a large bowl using a stand or hand mixer, cream together your butter, monk fruit, and swerve until fluffy. Then mix in your vanilla extract, pumpkin puree, and egg. Mix until smooth.
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In a medium bowl whisk together your almond flour, coconut flour, baking powder, baking soda, and pumpkin spice until combined.
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Slowly add your flour mix into your pumpkin puree mix, stir until combined. You should have a soft cookie dough.
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Using a large cookie dough scoop, place your cookie dough ball onto your prepared baking sheet leaving at least 3 inches in between.
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Bake for 15-18 minutes and allow to cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
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